Cashew Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, with caramelized edges, a punchy ginger-coconut glaze, and a bright finish from fresh lime and scallions. The trick is preheating the sheet pan before the broccoli ever touches it — that instant sear is what drives the deep browning and slightly crispy stems that make these bites so addictive. Coconut aminos bring a savory, umami-rich depth without any soy, while melted coconut oil and ground turmeric add warmth and a gorgeous golden color to every floret. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no nut butters, no nut oils, just clean, whole ingredients that do all the heavy lifting. A scatter of green scallion tops and a squeeze of lime right before serving keeps everything fresh and lively against the roasted richness. It works equally well as a shareable appetizer, a weeknight side, or an honest-to-goodness snack you'll eat straight off the pan.
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into bite-sized florets
- 3 tbsp coconut aminos
- 2 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 3 scallions, thinly sliced (white and green parts separated)
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- 1 lime, cut into wedges, for serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C) and place a large sheet pan on the center rack while the oven heats.
- 2
In a large mixing bowl, whisk together the coconut aminos, melted coconut oil, grated ginger, the white parts of the scallions, salt, and turmeric until combined.
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